This post is all about – you guessed it – my tried and true French macaron recipe and troubleshooting! While tasting my way through Paris, France, I became obsessed with the French pastry, learned the craft from a chef at Le Cordon Bleu Paris, and the rest is history! Read on for what to do – and what not to worry about – when baking macarons at home.
To be blatantly honest, I once baked macarons nonstop for the three weeks. Macaron madness, if you will. In all seriousness, my obnoxious obsession developed years ago when I first laid tongue and tooth on them at the original Ladurée patisserie in Paris, France.
The delight of a French macaron
Macarons are delightful, and are often filled with silky, sweet buttercream. The delicate French pastries are lightly crisp on the outside, chewy on the inside and melt like butter in your mouth.
As easy to bake as chocolate chip cookies (well, almost)
And I’m here to tell you crafting French macarons is no different than baking American chocolate chip macarons from scratch. You simply need the proper know how. All of the fuss about how scary, temperamental and touchy macarons are is a bit silly. I believe the problem is excessive over-thinking. Myself included.
What not to do when baking macarons
Since there is plenty of “how to make French macarons” out there, here’s my professional opinion of what not to do. For the only five steps you need for magnifique macarons, jump to this. If you are looking for specific troubleshooting help, check out How Not to Make Macarons, Part Deux.
Don’t let your oven deceive you
Macaron Fail #666
In my defense, my oven was lying to me this particular time. If you’re serious about baking anything, however, you need to give your oven a dose of veritaserum. Buy a cheap oven thermometer, and be sure you’re getting to the right temperature.
Keep your toothpicks in check
Macaron fail #999
I once poked at tiny air pockets with a toothpick before baking. And you will find plenty of macaron bloggers and vloggers who recommend this.
Don’t do this.
Take a few batches to refine your piping skills, and save your toothpicks for devils on horseback.
One baking temperature is enough
Many macaron-obsessed bakers follow the Martha Stewart mantra of preheat to 375° F. Then turn down to 325° F when the macarons hit the heat. Then repeat before each batch. Pierre Hermé recommends opening and closing the oven door at key times during baking.
OMG. No to both. Most home ovens would go into shock. Set it at 300° F and rotate the pans halfway through baking. The rest of the time let them be. Seriously.
Bake + learn
The not so secret critical element here is technique. Which if you’re misinformed, can be impossible to harness. After the above pictured fails (and a thousand others not shown), I respectfully demanded my pastry instructor at the CIA (culinary institute, not central intelligence) convey the finer art.
He graciously did. And the five steps that follow are all you need to achieve great macaronage technique the first time out. Seriously.
How to make French macarons, seriously
In the spirit of full disclosure, even when you follow all five steps exactly, your collective batch of macarons might not emerge from the oven as you hoped.
There are so many factors that can affect macarons. An undetected air bubble here, a hidden clump of almond flour there, or an oven that just won’t hold temperature.
What not to do is to get upset about it, and throw ugly but perfectly edible macarons in the trash (do as I say, not as I do).
Do you really think all those Instagrammers out there would post photos of a not-so-perfect-but-still-delicious macaron?
Non. They won’t.
So if you decide to try your hand at Parisian macarons, harness patience and perspective. Buy an oven thermometer, a cheap digital scale for accurate measuring, and a small, round pastry tip.
Whatever you do, don’t be discouraged if your first batches don’t bake up perfectly. Because regardless of appearance, they will all taste wonderfully light and deliciously sweet. Seriously.
The (only) five musts for French macarons
If you’re making your own almond flour, grind the almonds with the powdered sugar. If you’re using packaged almond flour, ten or so seconds in the food processor with the powdered sugar won’t hurt, either. It’s also a great way to infuse macaron shells with a punch of citrus.
Be careful in over-processing store-bought almond flour, excess grinding can release oils and lead to blotchy or sunken shells.
If you don’t have a food processor, just sift the almond flour and powdered sugar directly into the bowl of whipped meringue. I own a processor, and this is how I routinely make macarons. It’s faster, and requires less cleanup. Discard any large bits of almond flour, don’t force them through.
#2: Whip it, whip it good.
Give the egg whites and granulated sugar a piece of your mind on high speed for around 5 minutes. The meringue answers to you, not the other way around.
No yolks allowed. Be mindful when separating your egg whites from the yolk. Even a spec of yolk will prevent the meringue from whipping to any type of peak.
Any fat from the yolk, or even fat present in the bowl, will prevent the protein in the egg whites from coagulating (thickening and holding shape). #bakingisscience
Once you can play tilt-a-whirl with the bowl and the meringue stays put, beat one more minute for good measure, and call it peaked.
Meringue is done when… It looks like shaving cream. The peaks stick off the beater like a bird’s beak. Or grab a kid and make them hold the bowl over their head, if the meringue doesn’t slime them, it’s ready!
If your egg whites look lumpy, separated and are weeping, you took it too far. I typically beat the whites a minute or two until they foam, then on high speed for around five minutes.
floor batter is lava!? Go for a shiny batter that makes ribbons off the spatula
Fold the dry ingredients in a couple rounds into the meringue, folding gently but firmly. Giving it a good stir every few strokes. It should be smooth and shiny, but not runny. This is what the French call macaronage. Just kill me now.
Properly folded batter will settle itself into flat circles within a ten to twenty seconds of piping. Testing a small drop of batter on a plate is a great way to see where you’re at. Better to be slightly under-mixed than over-mixed.
#4: Pipe concise
In this macaron-obsessed era you can buy specialty silicon baking mats printed with uniform circles. Save your money and subscribe above to receive my macaron template!
You can also use a dixie cup or similar 1-2-inch round item, and trace evenly-spaced circles on parchment. Place the marked side down, lest you end up with black-rimmed macs!
To pipe, hold the bag vertical and slightly above the lined baking sheet. Squeeze until you just about reach your desired size, or your batter is at the inside edge of your traced guides.
This is the one part that takes practice. Plan for the batter to end up all over your sheet tray the first several times. Seriously.
#5: Give ’em a rest.
In full disclosure when I first published this guide, I described in detail how resting macarons is overrated. I still think it is to a degree, but I’ve learned from experience it’s also great insurance.
Drying out the tops of the shells a little can help them rise when they hit they oven, and maintain a smoother dome shape. Truth be told, however, I often toss a full pan of macarons straight into the oven, and succeed. It’s a matter of degrees, pun intended.
See the afterthoughts below for more research on resting. And don’t believe any baker who pretends they don’t get an ugly mac or three with every batch. You’ll always get a few that don’t turn out, those are for quality control (wink, wink). And the only way to make French macarons. ????
Yours in mac madness,
Macaron “Resting” Myth
Many overexposed macaron authorities claim you must rest your piped batter prior to baking. This is absolutely not true. Just ask my pastry instructor, Rudy Speiss (he’s Swiss, so he stays pretty neutral). Not once did he even bring the practice up. See Exhibit A.
Exhibit A: Baked immediately.
However, I do find success in resting, as in Exhibit B.
Exhibit B: Same batch, half from a second pan moved after baking. One pan rested, the other not. C’est la vie!
Do you really need to rest macarons?
In sum, I advise thinking of this step as insurance against anything that could be slightly off in your process. Whether your oven is feisty, or your macaronage is a little rough. Or you live in a rain forest.
However, if your meringue is weak and you butcher the folding process, no amount of resting (or tapping the pan on the counter for that matter) will save your macarons.
Eat them anyway, seriously.
- Why all French macaron recipes are really the same (and how to make the delicate pastries)
- My favorite recipe for a rich + scrumptious gluten-free vanilla cake
- The key to chocolate macaron bliss + three macaron myths busted
- How not to make macarons, part deux: myths busted
Sit, stay, drool with Sadie Mae
Interested at first, but not excited by resting macarons. And I don’t blame one sweet bit.
Thoughts on food coloring
On principle, macarons are literally the only treat I use artificial food coloring in. And in recent years I’ve come to use much less. Artificial colors like Red 40 are not très bien.
I’ve experimented with food-based colors for macarons and they either lose tint in the oven, or require an amount that over-liquifies the batter. Outside sourcing a commercial plant-based (and spendy) coloring, I recommend small amounts of an artificial gel coloring, or leaving your macs au natural.
My meringue method
This recipe calls for the French meringue method – simply whipping the egg whites with granulated sugar. Many macaron recipes online call for the Italian meringue method, but I find this one much simpler and even more reliable.
Italian meringue requires drizzling boiling simple syrup into the egg whites while whipping. Essentially more steps, more dirty dishes, and more to master. I’ve never noticed any discernible difference in the results. Chef’s promise.
- 180 g confectioner’s sugar
- 108g almond flour (or blanched, slivered almonds)
- 3 egg whites (90g)
- 45g granulated sugar
- Pinch of cream of tartar
- Food coloring, gel recommended (liquid loosens your batter)
- Flavoring + extracts, i.e. vanilla, lavender, citrus zest, etc.
- 2 eggs, large
- ¼ cup water
- ¾ cup granulated sugar
- 8 oz butter, unsalted, room temperature, cut into small pieces
- 1 tablespoon vanilla extract
For macarons shells
- Line two baking pans with parchment or silicone baking mats.
- Grind almonds or almond flour with confectioner’s sugar in a food processor.
- Combine the egg whites and granulated sugar in the bowl of a stand mixer with a whisk attachment (or with hand mixer).
- Whip on high speed to a stiff meringue, meringue will be shiny and stick to the bottom if you flip it upside-down.
- Add vanilla extract/beans or vanilla bean paste, and whip a few seconds more.
- Sift the dry ingredients into the stiff meringue.
- Fold until the batter flows slowly and ribbons off the spatula. Mix firmly at first, then use classic folding strokes; scraping around the sides of the bowl, the up from underneath the mixture and over through the top.
- Transfer to a piping bag (or large plastic bag) fitted with a small round tip.
- Pipe 1 to 2-inch rounds of batter onto a silicone baking mat or parchment paper. Hold the piping bag vertical, and about a quarter-inch above the pan.
- To help the tops of piped batter settle, very lightly tap the pan on the counter. Or with one hand tap the underside of the pan a few times.
- Optional: Let the piped macarons rest on the counter for 15-20 minutes.
- Bake at 300° F for about 14-17 minutes, rotating the pan once halfway through baking. Macarons are done when the tops don’t wiggle away from the bottoms when lightly pushed.
- Cool a few minutes before removing from the baking mat or parchment.
- Fill with buttercream and store chilled for 24 hours before serving.
- In a small saucepan bring sugar and water to a boil, and cook until it reaches 248° F on a candy or meat thermometer. Sans thermometer, it usually on takes a two to three minutes of boiling.
- While syrup boils, beat eggs in a medium mixing bowl on medium speed. When syrup reaches temperature, slowly drizzle into eggs, avoiding beater or whisk attachment (if using stand mixer). Beat on high until room temperature. Add butter in several additions, and beat until smooth.
- The buttercream may appear broken (curdled), but keep beating and it will smooth out. Add extract or liqueur to taste. Store refrigerated, and bring to room temperature to use leftovers (it may need another beating to smooth out after being refrigerated).
I dare not add notes to this recipe! For all manner of tips, tricks and troubleshooting, do scroll up!
Keywords: French macarons, French macaron recipe